Executive Chef

About the role

The Executive Chef is accountable for the overall success of daily kitchen operations at a hospitality property in Chennai. The role combines hands‑on culinary work with leadership of the kitchen team, ensuring high‑quality food production across all service outlets while driving guest and employee satisfaction.

Key responsibilities

• Lead and manage all kitchen areas, including banquets, room service, restaurants, bar/lounge and employee cafeteria.
• Supervise food preparation, cooking, plating and service to maintain consistent quality and presentation.
• Oversee sanitation, food safety standards and compliance in the kitchen and support areas such as dish room and purchasing.
• Develop and mentor kitchen staff, set performance standards, and conduct regular evaluations.
• Control purchasing, receiving, inventory and cost‑control procedures to meet budgetary goals.
• Introduce new cooking techniques and equipment, and train staff on their use.
• Collaborate with property management to align culinary operations with overall guest experience and financial objectives.

Required profile

• High school diploma or GED with at least 6 years of culinary, food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management (or related) with at least 4 years of experience.
• Proven ability to lead large kitchen teams and manage multiple service outlets.
• Strong understanding of sanitation, food safety regulations and quality standards.
• Experience in budgeting, purchasing and inventory management.

Required skills

• Culinary techniques and menu development
• Food safety and sanitation compliance
• Kitchen equipment operation
• Inventory and cost control
• Team leadership and staff training